ginger
Fresh ginger has a tangy freshness, warmth, and a mellow sweetness. It can be a dominant flavour, notably in desserts, or it can work with other flavors. Many of the recipes in this book start with an onion, ginger and garlic paste.
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Kashmiri chilli powder
Kashmiri chilli powder is mildly hot, has a distinct flavour, and it adds a bright red colour to food.
vinegar
Vinegar is used to impart a sour flavour to the food. We use common brown or white vinegar for most of our cooking.
jaggery
Jaggery is an unrefined brown sugar made from sugar cane, It adds sweetness, colour and aroma to many of the dishes in the cookbook.
what is a masala dabba?
This article is about the tin that sits beside the stove in every Indian household around the world - the spice tin, or masala dabba.
simple basmati rice
How to cook simple, plain basmati rice or chawal. This recipe will give you light, dry and fluffy rice.
how to cool your palate
Your mouth burns, perspiration breaks out on your scalp, and you must have something to reset your mouth. What should you reach for to cool your palate?
chickpea, tomato and onion salad
Chole chaat is a street food favourite, made from chickpeas, tomato and onion. Chaat masala, chutney, and the crunch from the sev make this special.
Parsi scrambled eggs
Scrambled eggs done the Parsi way. Akoori can be served at breakfast, as a snack, for lunch, or for a light evening meal.
what cooking oil to use
What cooking oils to use, and when. Discusses ghee, mustard, sesame and coconut oils. Also explains why olive oil is not a good choice for the dishes in this cookbook.
rogan josh
A more robust home-cooked version of the restaurant staple, rogan josh. Colourful, aromatic and spicy, this Kashmiri lamb dish is quite special.
chicken biryani
This chicken biryani, or murgh biryani is delicately scented with rosewater and cardamom, with hot and spicy chicken pieces.